Butternut Squash Pasta Salad with Cranberries and Parmesan Recipe

If you’re looking for a cozy yet fresh dish that brings a perfect balance of sweet, savory, and tangy notes, I have just the thing for you—my Butternut Squash Pasta Salad with Cranberries and Parmesan Recipe. This salad is like autumn in a bowl, but truly, I’ve made it year-round because the flavors are irresistible, and it’s so easy to pull together. Whether you want a hearty lunch or a stunning side, stick with me—I’ll share all the tips that’ll make this recipe foolproof in your kitchen.

this …

Ingredients & Why They Work

I love how these ingredients come together naturally, each bringing something special to the party. When you pick your butternut squash, go for one that feels heavy for its size with a firm, unblemished skin—it’ll have that rich sweetness and creamy texture once cooked.

• Butternut Squash: This squash is the star—roasting it softens the flesh and brings out its natural sweetness, which balances the tangy cranberries perfectly.
• Olive Oil: Divided into two parts, it helps sauté the squash and then ties all the salad ingredients together with richness and a silky finish.
• Dried Sage: A little dried sage adds an earthy, savory note that complements the squash beautifully without overpowering.
• Pasta (Orecchiette suggested): I love orecchiette because its cup shape holds onto the flavors and bits of squash, but any small pasta will do nicely.
• Fresh Parsley: Adds a pop of freshness and color, brightening the dish and balancing richness.
• Dried Cranberries: Sweet and tart, they’re the surprise bursts of flavor I can’t get enough of paired with parmesan.
• Shredded Parmesan: The salty, nutty cheese finishes the salad by melting in gently, rounding out every bite.
• Salt & Pepper: Don’t skip these basics—they enhance every flavor and bring harmony to the dish.

Tweak to Your Taste

This Butternut Squash Pasta Salad with Cranberries and Parmesan Recipe is such a great base—you can really make it your own depending on what flavors or textures you’re craving.

• Add crunch: Sometimes I toss in toasted pecans or walnuts for a little crunch. It adds a lovely contrast to the soft squash.
• Make it vegan: Swap out the parmesan for nutritional yeast or vegan cheese to keep the cheesy flavor without dairy.
• Use different herbs: Feel free to experiment with rosemary or thyme if you want a different herbal twist.
• Go seasonal: In summer, I swap cranberries for fresh pomegranate seeds or even cherries for a fresher, juicier burst.

Step-by-Step: How I Make Butternut Squash Pasta Salad with Cranberries and Parmesan Recipe

Step 1: Prepping the Butternut Squash—The Key to Success

Start by carefully peeling your butternut squash. I find that cutting the ends off first gives you a nice stable base so it doesn’t wobble around when you peel. Use a sharp vegetable peeler and go slow—this squash can be slippery! After peeling, slice off enough rounds from the small end to shorten it, then halve the thicker end lengthwise and scoop out the seeds with a spoon. Dice the squash into small, uniform cubes so everything cooks evenly. I like to keep my pieces bite-sized, about the size of a marble—this way, they’re tender but won’t disintegrate later.

Step 2: Sautéing the Squash Until Tender

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once it’s shimmering, toss in the cubed squash along with dried sage, plus a generous pinch of salt and pepper. Stir occasionally to make sure nothing sticks or browns too much. It’ll take about 10-15 minutes for the squash to become tender—look for a slight translucency and test a cube by smashing it lightly; it should feel soft but not mushy. Don’t rush this step, because properly cooked squash is what really takes this salad from good to great.

Step 3: Cooking the Pasta Perfectly

While the squash softens, bring a big pot of water to a boil and add plenty of salt—it should taste like the ocean. This is crucial because it seasons the pasta from within. Cook your orecchiette or pasta of choice according to package directions until al dente. I usually set my timer for 8 minutes and taste early to avoid mushiness. Drain and set aside—no need to rinse, we want the pasta hot and ready to soak up flavors.

Step 4: Bringing It All Together

With the squash tender and pasta drained, toss everything into one large pot or bowl—pasta, squash, cranberries, and chopped parsley. Drizzle the remaining 2 tablespoons of olive oil over the mix—it adds silkiness and helps everything blend together. Season with salt and pepper to your liking, then fold in the shredded parmesan last so that it melts lightly into the warm salad. I serve this warm because the melted cheese and tender squash feel like a warm hug, but it’s also delicious chilled, especially for potlucks or picnics.

How to Serve Butternut Squash Pasta Salad with Cranberries and Parmesan Recipe

Garnishes

I usually sprinkle a few extra parmesan shavings on top for presentation, along with a little fresh parsley for color. Sometimes, a few crispy fried sage leaves on top add a beautiful crunch and herbal aroma that really impresses guests.

Side Dishes

This salad pairs wonderfully with roast chicken or grilled salmon for a balanced meal. For a vegetarian option, I love serving it alongside lemony garlic hummus and warm pita bread—such a delightful combo!

Creative Ways to Present

For special occasions, I’ve served this Butternut Squash Pasta Salad with Cranberries and Parmesan Recipe in hollowed-out butternut squash halves or festive bowls. It’s a fun way to impress friends and brings an extra seasonal vibe to the table.

Make Ahead and Storage

Storing Leftovers

Leftover pasta salad keeps well in an airtight container in the fridge for up to 3 days. I recommend giving it a gentle stir before serving, as the squash juices settle and the pasta soaks up the dressing flavors even more.

Freezing

I personally don’t freeze this salad because the texture of butternut squash and pasta changes after thawing—but if you’re in a pinch, freeze the cooked squash separately, then toss fresh pasta and other ingredients when ready to eat.

Reheating

To reheat, gently warm the salad in a skillet over low heat or microwave it briefly, stirring occasionally. Adding a splash of olive oil or a little extra parmesan can revive that fresh, creamy texture.

FAQs

Final Thoughts

Honestly, this Butternut Squash Pasta Salad with Cranberries and Parmesan Recipe is one of those dishes I return to when I crave comfort without heaviness. It’s simple, colorful, and brings together flavors that feel both familiar and just a little special. I hope you try it soon and find it as satisfying and heartwarming as I do—perfect for sharing with friends or just treating yourself to something wonderful.

Print